It's been a long time since I posted! I got a new teaching job, which has taken up all of my time, but I keep coming across delicious recipes that I want to share. So I decided I had to at least start up with the Recipes of the Week again. This one comes from a new cookbook I got for my birthday (thanks Erin!). I love new cookbooks, and this one has an entire chapter on my favorite type of meal: Grains + Veggies for One-Dish Dinners. That's basically all I eat lately. So this recipe is a good one. I modified it a bit from the cookbook, including adding butternut squash and doubling the amount of cranberries.

1/2 t finely grated lemon zest [I used lemon juice and it was just fine]

2 T cold butter, cut into 8 pieces

1 cup dried cranberries

1/2 cup toasted walnuts [just chop them up and put them in the oven on broil for 2-3 minutes]

3 T chopped fresh parsley

In a large sauce pot, combine the wheat berries, a pinch of salt, and enough water to cover the berries with an extra two inches over the top of them. Bring to a boil. Reduce to a rapid simmer (or low boil) and cook, partially covered, until the wheat berries are tender. For me it took 60 minutes. It could take as short as 50 or as long as 90 minutes. Just taste them from time to time, until they are nicely chewy.

Preheat the oven to 475. Toss the brussels sprouts and butternut squash with olive oil and a pinch of salt. Spread them out on a 13x9 pan or baking dish. Roast in the over until brown and tender, for 18 minutes.

Combine the orange juice, balsamic vinegar, maple syrup, and lemon zest or juice in a small pan. Bring to a boil over medium heat. Reduce to a simmer and cook, stirring, for 15 seconds. Then take the pan off the burner and mix in the butter, two chunks at a time. Whisk the mixture until the butter melts, then add the next chunks.

Combine all you've done in a bowl, add the cranberries and walnuts, and parsley on top! I also added more salt. So good, and filling too!